Posts Tagged ‘how to separate eggs’

Sprinkles’ vanilla cupcake mix calls for two egg whites—although the package says you need three eggs (?)—offering the perfect opportunity for Carter to advance from cracking eggs to separating eggs. Of course, gadget-lover that I am, I use an egg-separator, which looks something like the plastic kid-friendly Egg Yolky egg separator without the face and feet.

Instead of just tossing the yolks, I let Carter poke at them. I know. I know. Yes, there’s a risk of getting a risk of getting salmonella from raw eggs.* But I’d rather teach Carter to keep his hands away from his face when handling raw eggs and to wash his hands after than to have him afraid of touching an egg white or yolk.

Safety of the specific food aside, grownups sometimes forget how much fun—or yucky but still interesting—touching food can be. In terms of child development (one of the Baking with Carter blog themes), sensory and tactile experiences are essential—and baking is an easy way to provide them them, no expensive toys required. I still remember Carter saying in amazement, “It’s so soft!” the first time he touched all-purpose flour. So go ahead and let your kids touch softened butter, squish brown sugar in their hands, and , if you’re ok with it, poke an egg yolk.

Poking egg yolks can also be looked as as a science experiment. Carter tested how much pressure it took to break the yolks and then smeared them around in the bowl to study their viscosity. He asked: What would happen if he poured in water? Well, I said, hot-enough water could start to cook them. Otherwise? Not much. He dumped in a cup of water, which was room temperature, to see for himself. The water floated to the top; the heavier eggs sank.

Then I had him wash his hands with soap and water twice.

By the time the cupcakes came out of the oven, it was too late to eat them. In the morning, my aspiring baker brought me breakfast in bed: a cupcake, with lots and lots of red sprinkles, of course.

*Caution: Always wash hands with soap and water thoroughly after handling raw eggs. Do this activity only with children you can trust to keeps their hands away from their mouths and face. To be extra safe, use pasteurized eggs.

"Wash your hands and put on your apron." My 10-year-old son, Carter, knows the first steps to baking. After all, he's been cracking eggs since he was 3. I work at home as a freelance editor and writer specializing in home and family. Read about our adventures in the kitchen and in life.